Cunning Runt Posted June 24, 2009 Share Posted June 24, 2009 I don't eat much fish and can honestly say I've never even prepared it - of any kind. Never posted in this forum either... I don't think. In any event, I do happen to like Chilean Sea Bass a lot and have had some delicious entrees of it at a number of restaurants. I'm curious if anyone has a good recipe (including actual cooking instructions). Do you just throw it on the grill? What? It's fairly pricey so if I get some, I want to make sure I prepare it well. Thanks! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 25, 2009 Share Posted June 25, 2009 4 tbs olive oil 4 garlic cloves, minced 6 6 to 8 oz sea bass fillets 5 oz fresh Athenaake mushrooms, stems discarded, caps sliced (about 3 cups) 4 large plum tomatoes, chopped 3/4 c pitted brine-cured black olives (such as Kalamata), halved 1/4 c chopped fresh oregano 2 tbs chopped fresh parsley 2 tbs fresh lemon juice 3 anchovy fillets, minced 1 tbs drained capers heat bbq (medium-high heat). mix 2 tbs oil and half of minced garlic in small bowl. brush garlic oil on both sides of fish. sprinkle fish with salt and pepper. heat 2 tbs oil in large nonstick skillet over medium-high heat. add mushrooms and remaining garlic; saute 5 min. add tomatoes and next 6 ingredients. reduce heat to medium-low; cook 5 minutes to blend flavors. season sauce with salt and pepper. remove from heat. Cover and keep warm. grill fish just until opaque in center, about 3 minutes per side. transfer to plates. Top with sauce and serve. Quote Link to comment Share on other sites More sharing options...
Cunning Runt Posted June 26, 2009 Author Share Posted June 26, 2009 4 tbs olive oil 4 garlic cloves, minced 6 6 to 8 oz sea bass fillets 5 oz fresh Athenaake mushrooms, stems discarded, caps sliced (about 3 cups) 4 large plum tomatoes, chopped 3/4 c pitted brine-cured black olives (such as Kalamata), halved 1/4 c chopped fresh oregano 2 tbs chopped fresh parsley 2 tbs fresh lemon juice 3 anchovy fillets, minced 1 tbs drained capers heat bbq (medium-high heat). mix 2 tbs oil and half of minced garlic in small bowl. brush garlic oil on both sides of fish. sprinkle fish with salt and pepper. heat 2 tbs oil in large nonstick skillet over medium-high heat. add mushrooms and remaining garlic; saute 5 min. add tomatoes and next 6 ingredients. reduce heat to medium-low; cook 5 minutes to blend flavors. season sauce with salt and pepper. remove from heat. Cover and keep warm. grill fish just until opaque in center, about 3 minutes per side. transfer to plates. Top with sauce and serve. That sounds tasty. Thanks! Quote Link to comment Share on other sites More sharing options...
mrip Posted June 26, 2009 Share Posted June 26, 2009 Useless information: The real name for Chilean Sea Bass is Patagonian Toothfish and was given the name solely to make it more marketable. Quote Link to comment Share on other sites More sharing options...
Cunning Runt Posted June 29, 2009 Author Share Posted June 29, 2009 Useless information: The real name for Chilean Sea Bass is Patagonian Toothfish and was given the name solely to make it more marketable. Ummm.....ok. Any other good recipes for preparing Patagonian Toothfish? Quote Link to comment Share on other sites More sharing options...
Chief Dick Posted June 29, 2009 Share Posted June 29, 2009 Useless information: The real name for Chilean Sea Bass is Patagonian Toothfish and was given the name solely to make it more marketable. KICK HIS ASS PATAGONIAN TOOTHFISH!!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
mrip Posted June 30, 2009 Share Posted June 30, 2009 Ummm.....ok. Any other good recipes for preparing Patagonian Toothfish? I think that it's pretty tasty without much seasoning so maybe just salt, pepper, lemon, parsley, little paprika, wrapped loosely in foil and tossed on the grill until opaque in the middle. It's a high fat fish so you really don't need to add much if any butter/olive oil and will cook better using dry heat as opposed to trying to steam it, simmer it in sauce, etc.. A lot of places seem to think that because of its high fat content and thick cut you can cook it forever but I'd really try to avoid overcooking because it will start to lose a lot of flavor imo. If it's a nice thick fillet make sure you let it warm at room temp before cooking. If you want to look up recipies also look for Black Cod recipes as the fish are quite similar. As a white fish, if you sear it, I'd avoid putting garlic on the fish pre-sear becuase the taste of burned garlic will overpower the taste of the fish. Quote Link to comment Share on other sites More sharing options...
dmarc117 Posted June 30, 2009 Share Posted June 30, 2009 just had some tasty tooffish this weekend at le colonial. Steamed fillets of Chilean sea bass, with cellophane noodles, oyster mushrooms, tomato, scallions, & ginger -market price Quote Link to comment Share on other sites More sharing options...
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